Answers from Our Experts (1)
Le Bernardin presents its famous seafood in a beautiful and simple manner. Chef Eric Ripert sticks to his mantra that “fish is the star of the plate” when it comes to dish presentation; fresh seafood and seasonal produce bring natural color and texture, free of unnecessary garnishes or gimmicks. Tableside service is common at Le Bernardin, and your server will often sauce dishes in front of you.
Desserts at the Forbes Travel Guide Five-Star restaurant resemble edible sculptures, often featuring multiple complex components in one dish. Pastry chef Laurie Jon Moran crafts a multitude of neat, precisely plated desserts; among them, deconstructed black forest cake, with dark chocolate cremeux, kirsch bavaroise and Belgian kriek beer sorbet artfully arranged in a row.